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Sunday, 8 October 2023

Baked stuffed aubergine/eggplant with walnut and Roquefort

Sharing a James Martin vegetarian recipe ... blue cheese and walnuts add a festive note to this delicious veggie stuffed aubergine/eggplant. The dish can be mostly made it in advance - just add the topping and reheat before serving.


Ingredients
Serves Eight
4 large aubergines/eggplants
2 garlic cloves, chopped
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt and freshly ground black pepper
60g/2½oz walnuts
50g/2oz toasted fresh breadcrumbs
200g/8oz Roquefort (or similar blue raw milk sheep’s cheese)

For the tomato sauce (optional)
4 tbsp olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
1 x 400g tin good-quality tomatoes
10 small fresh basil leaves, shredded
fresh chopped oregano

Method
1. Preheat the oven to 200C/440F/Gas 6.
2. Cut the aubergines/eggplants in half, leaving the tops on and score the surface of the flesh with a knife.
3. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.
4. While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften.
5. Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.
6. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage).
7. Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through.
8. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.
9. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
10. Serve the hot aubergines with the hot tomato sauce on the side.

Tip
The blue cheese isn't overpowering, so people who are less keen on strong cheeses will still enjoy this dish.
From an original idea here

Read
About the health benefits of aubergines/eggplants here

You will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

33 comments:

stardust said...

Looks so delicious. Somehow I’ve preferred to call “nasu” in Japanese “aubergine” to eggplant. Stuffed aubergine is one of my favorite recopies I learned long, long ago from a Greek in my hometown.

Tom said...

...this looks great!

J.P. Alexander said...

Gracias por la receta. Te mando un beso.

Angie's Recipes said...

Love eggplants! This looks so yummy.

Elephant's Child said...

That sounds very tasty indeed. Thank you.

Rustic Pumpkin said...

I love aubergines! These look delicious, thank you for sharing.

Giorgio said...

I like the recipe of the aubergines.
Have a nice Sunday ☀️

Stefania said...

Decisamente invitante questa ricetta.
Deve essere gustosissima

roughterrain crane said...

I love the eggplant's texture.
Their taste and flavor are not strong. They can realize magically many wonderful harmonization with other ingredients.

Fun60 said...

I must try this, it sounds delicious.

Margaret D said...

Looks different.

eileeninmd said...

I love eggplant, this recipe sounds delicious.
Thanks for sharing!
Happy Sunday, have a wonderful week!

roentare said...

Such a healthy and yummy looking eggplant dish!

Iris Flavia said...

It was 2009 we last made a dish with eggplant!
Good idea. But isn´t this cheese really smelly? ;-)
I do know they are yummy, too! Or because of.

gluten Free A_Z Blog said...

I'm always up for an eggplant dish and this looks beautiful and sounds delicious. Love the presentation.

linda said...

This sounds amazing.

Donna said...

Looks delicious!
hugs
Donna

CJ Kennedy said...

Never thought of blue cheese with eggplant.

R's Rue said...

Yummy.
www.rsrue.blogspot.com

Christine said...

Yummy

My name is Erika. said...

I never thought of stuffing eggplant, but they are perfect for it, aren't they? Happy new week to you both.

carol l mckenna said...

Delish sounding and looking recipe for eggplant ~ thanks,


Wishing you good health, laughter and love in your days,
A ShutterBug Explores,
aka (A Creative Harbor)

Hena Tayeb said...

Yum!

HappyK said...

I'm sure I'd like that - looks delicious.

Jeanie said...

That stuffing sounds to die for -- what a perfect flavor combo!

Divers and Sundry said...

I need to find the secret to cutting eggplant. Hard as rocks! I can't manage it :(

Lowcarb team member said...

Iris Flavia said...
It was 2009 we last made a dish with eggplant!
Good idea. But isn´t this cheese really smelly? ;-)
I do know they are yummy, too! Or because of.

Hello Iris
Yes, Roquefort cheese is particularly known for its distinct, pungent smell... but it does work well in this recipe :)

All the best Jan

Lowcarb team member said...

GOOGLE TRANSLATE

J.P. Alexander said...
Gracias por la receta. Te mando un beso

Thanks for the recipe. I send you a kiss

Stefania said...
Decisamente invitante questa ricetta.
Deve essere gustosissima

Definitely inviting this recipe.
Must be yummy

Lowcarb team member said...

Divers and Sundry said...
I need to find the secret to cutting eggplant. Hard as rocks! I can't manage it :(

Many thanks for your comment, this article may be helpful for you ...

Helpful tips for cutting eggplants/aubergines can be seen here:-
https://www.wikihow.life/Cut-an-Eggplant

Also it helps if the eggplant/aubergine is ripe. To test the ripeness of an aubergine, gently press the skin with the pad of your thumb. If it springs back, the aubergine is ripe, if an indentation remains, it is not.
read more here:-
https://thelowcarbdiabetic.blogspot.com/2021/02/health-benefits-of-aubergines-eggplants.html

All the best Jan

Teresa said...

Están riquísimas. Besos.

DMS said...

I love eggplant and this recipe sounds DELICIOUS! Love it and can't wait to try it. Thanks for sharing. Have a wonderful week!
~Jess

Conniecrafter said...

I just can't get over all the new things I hear about on your blog, never have heard of that kind of cheese.

William Kendall said...

I still wonder if I'll ever try eggplant.